In search of a good plant-based alternative to pork? Tempeh is an excellent choice! Tempeh’s meaty texture and subtle but complex flavor, full of delicious umami, offers a way to replicate the experience of eating pork vegan-style.

Tempeh is a centuries old superfood made from beans that are minimally processed and fermented. It can be used to replace meat in many recipes, plus it has the added benefit of being one of the Worlds Healthiest Foods!

These days, most forward-looking restaurants offer at least one vegan option on their menu. One vegetarian can cause a whole group of diners to either frequent or skip a particular restaurant. And even though a fairly small percentage of the population is strictly vegetarian or vegan, a much larger number of people are “meat-reducers” or “flexitarians”. These are people who are cutting back on their meat consumption, or who are eating vegan meals sometimes. About a third of millennials eat a meat alternative every day.

When Freebirds World Burrito wanted to add a vegan dish to their menu, they took a traditional Mexican recipe, usually made with pork, called calabacitas, and substituted tempeh for the pork. We at Texas Tempeh are honored to be the suppliers of the tempeh in their Austin locations!

People who like the taste of pork, especially cured pork like bacon, do so partly because of bacon’s high amount of umami or free glutamate. The delicious, savory taste of high protein food comes about when large protein molecules, made up of many amino acids, are broken down. Umami signals that the food being eaten contains protein in a form that’s ready to be utilized by our bodies.

Tempeh makes a great plant-based pork stand-in because it, too, is high in umami. In fact, tempeh has more umami than bacon! Why does tempeh have so much umami? It’s because the beans are fermented. The mycelium, or “roots” of the Rhizopus oligosporus mold that we grow on the beans breaks down the protein molecules. This incredible, edible, delicious mycelium is also what holds the beans in together, forming dense, chewy slabs.

Tempeh is traditionally made with soy beans. At Texas Tempeh, we also make garbanzo tempeh and black eyed pea tempeh. All organic, of course!

Two Austin area food trucks use Texas Tempeh’s Garbanzo tempeh as a substitute for pork in their tacos.

Cool Beans has The Native Taco. In this al pastor styletaco, tempeh deliciously subs for the meat.

Vegan Nom has created a marvelous tempeh marinade and will add garbanzo tempeh bacon to any taco!

Several other restaurants in Austin make their own versions of tempeh bacon using our traditional soy tempeh:

It’s Tea Time at The Steeping Room with a vegan BAT (tempeh bacon, arugula and tomato)

A few years ago, we sold some tempeh to a chef at one of Austin’s hotels. He had been preparing food for hotel guests for over 30 years. “Used to be”, he said, “people would eat what you put in front of them. Now, one guest might be lactose-intolerant, another guest wants gluten-free, another guest is vegetarian”. People are becoming increasingly health conscious and It is quite a job to have choices for everyone! Tempeh can be the perfect solution! And Texas Tempeh is naturally gluten-free.

Since we now have scientific proof that processed meats like bacon cause cancer, a much better choice for health are plant-based “meats” like tempeh. With its cancer fighting isoflavones, loads of minerals like magnesium, lots of fiber, no cholesterol, a rich delicious taste and meaty texture, tempeh can be called the healthy white meat!

http://latestvegannews.com/plant-based-food-named-top-trend-2016/

Tempeh Bacon recipe

This recipe is quick and easy. This makes a perfect BLT or adds just the right touch to a veggie burger.

Basil Cream Sauce:

1/8 cup fresh basil – finely chopped (For variation, you can use almost any fresh herb.. rosemary also works really well)

2 cloves garlic – finely chopped

1/4-1/3 cup no-chicken or vegetable broth

1/2 cup Tofutti cream cheese

1 tbsp corn starch

1/2 tsp marjoram

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp sage

1/4 tsp salt

1/4 tsp pepper

Serve with pasta of choice, and something green!

Preparation:

First get your pasta water on the stove, and preheat your oven to 350°. While the water is heating slice your Tempeh into 4 equal pieces, then cut those in half lengthwise so you end up with 8 flat squares. Soak the Tempeh in the salt water for 10 minutes.

While the Tempeh is soaking, let’s start on our cream sauce. In a small sauce pan on low heat combine 2 tbsp earth balance, basil, garlic, marjoram, oregano, thyme sage, salt & pepper. Allow the earthbalance to melt and slowly simmer the spices for 2-3 minutes, depending on your stove you might need to turn the heat up or down just a bit. Do not allow this mixture to boil or scorch.

At this point your water is most likely boiling, so toss in your pasta and cook until Al dente.

Once the garlic becomes fragrant toss in the corn starch and mix well. The mixture will quickly turn into a paste, at which point add your vegetable broth and cream cheese. Turn to medium heat and stir constantly. The cream cheese should melt into your thickening sauce and meld together into a perfect cream sauce. Set aside.

Remove the tempeh from it’s salt bath and spread out on a plate, sprinkle with pepper.

If you have never pan-seared anything before it is pretty fun. You want to start by warming your olive oil in an all-metal (including the handle*) frying pan on medium-high heat. Place the Tempeh pepper side down on the pan. Add about a tbsp of earth balance dotted on either side, as well as the rosemary sprigs. Sprinkle pepper on the top of the tempeh. As the earth balance melts, tilt your pan so that it puddles around the rosemary. Use a large spoon to scoop up the now herb-infused butter and spoon over the cooking tempeh. Continue to add dollops of butter when all has melted away. Once the bottom is golden brown about 4-5 minutes, flip the tempeh over and cook another 1-2 minutes. Place the whole pan in the oven and cook an additional 4-5 minutes.

Once your pasta is drained, return it to medium heat and stir in 1/4 of your cream sauce to infuse it with the flavor. Add additional sauce when plating.

Carefully remove your pan from the oven and serve with your pasta, cream sauce and vegetable of choice!

*If you don’t have an oven-proof all metal pan, you can transfer the tempeh to a pyrex that has been preheated for the over portion

Starch:

We used Korean Rice Cake, so we tossed it in the stir-fry. But you could also serve over rice or noodles.
If using rice cake medallions ~ 1.5 cups boiled for 3 minutes and set aside.
If using rice – 1 cup cooked

Cut your Tempeh into small cubes.

Place Tempeh in the salt water bath and set aside to soak for 10 minutes. This will bring out the subtle nutty/sweet flavors of the Tempeh.

Sauce:

In a small bowl, combine tamari, broth, mirin, sugar, sesame oil and pepper.

in a separate container dissolve the cornstarch in 1/8 cup water.

Heat a small pan over high heat, add the cooking oil. Add the garlic and ginger and fry until fragrant (about 15 seconds). Add the soy sauce mixture and bring to a boil. Reduce heat to medium and cook for 1 minute.

Add the cornstarch mixture and cook, stirring constantly until the sauce thickens to the consistency of maple syrup. Set aside.

Tempeh Stir-Fry:

Drain the Tempeh, then fry until golden brown in a large skillet, and set aside on a plate.

In the same large skillet saute your broccoli and mushrooms until both are tender, add the Tempeh along with 1/3 of your sauce (and rice cake if you are using). When the sauce has been mostly absorbed and the vegetables and Tempeh look sticky, add another 1/3, repeat until you have used all the sauce.

Serve with rice, rice cake or noodles.

]]>http://www.heartyvegan.com/tempeh-stir-fry/feed0How Tempeh is made in Indonesiahttp://www.heartyvegan.com/how-tempeh-is-made-indonesia
http://www.heartyvegan.com/how-tempeh-is-made-indonesia#commentsThu, 16 Jan 2014 09:25:40 +0000http://www.heartyvegan.com/?p=1192As a Tempeh maker, I have often wondered about how tempeh is made in Indonesia, and how much it differs from the way we make it in the states. I stumbled upon a CBS News slideshow of images frominside an Indonesian Tempeh Factory,and I was instantly hit with the vast similarities and the few differences in our own Tempeh making here in Austin, TX.

I have added a few of our photos as a side-by-side comparison. The Health Department here does seem to be a little stricter on us, than departments in Indonesia are on them.

How Tempeh is Made; A look into authentic tempeh production.

Cleaning & Cooking:

Traditional Indonesian methods of Tempeh making involve cracking, dehulling and washing soybeans. This can take place in large wash bins, deep sinks, or in the river. We like to use a sink, although a river might be a bit more environmentally friendly.

Indonesia is the perfect temperature for tempeh making, and as you can see on the left, it allows them to ferment almost out in the open.

Here in the states we recreate the temperature and humidity using commercial incubators, like the one you see on the right.

Some shops in the states choose to pasteurize their Tempeh after it is done incubating, this process allows Tempeh to be shelf stable in the refrigerator for long periods of time. However, it also tends to remove a large portion of the mycelium which can lead to a bitter flavor.

A lot of ‘local’ Tempeh shops around the U.S. like to sell Tempeh frozen as a means to preserve shelf life, without harming the live cultures.

In Indonesia Tempeh is made from soybeans, but it is possible to make Tempeh out of almost any bean. Here in the U.S., depending on what part of the country you are in, you could find Tempeh made with fava beans, garbanzo beans, black-eyed peas or lupins. It is also common to see other grains or seeds added in, like flax or chia seeds.

Authentic Indonesian recipes might require a trip to your local Asian Market. For more information about, or common substitutions for ingredients listed click here

This Indonesian spice/sauce blend really complements Tempeh and ends up being crisp, sticky, sweet, and tangy, with a nice kick. Some of the ingredients might look a little daunting, but they are quite cheap to buy at an asian market, and they last a long time.

Sambal Goreng Tempe, which translates to Spicy Fried Tempeh is quite easy to put together.. and oh so delicious. The last time I made it I didn’t have any curry leaves, went light on the Chilies and served it over rice. Next time I am looking forward to tossing in some flat rice noodles at the end, to kind of recreate ‘drunken noodles’.

*If you prefer more or less spicy Sambal you can adjust the amount of red chilies.

]]>http://www.heartyvegan.com/sambal-goreng-tempe-indonesian-spicy-fried-tempeh/feed0Best Vegan Wins of 2013http://www.heartyvegan.com/vegan-wins-of-2013
http://www.heartyvegan.com/vegan-wins-of-2013#commentsMon, 30 Dec 2013 21:19:23 +0000http://www.heartyvegan.com/?p=1100With the holidays here, what better time to reflect on all the things you are thankful for?

I would like to thank everyone that has made the choice to help end animal cruelty. Whether you are vegetarian, vegan or a hardcore animal rights advocate – it is because of your effort and choices that we are seeing a real change in mainstream opinion.

Here is a list of my favorite vegan wins of 2013:

January –

As proof of overwhelming popularity, NY Times publishes an article on “How to go Vegan”. The Author,TARA PARKER-POPE helps make transitioning to Veganism accessible to a curious but skeptical crowd.

February –

Well, I couldn’t remember anything specific in February, so I thought I would toss in an awesome fun fact. In 2013, 15 bills were proposed to criminalize animal cruelty videos. However unlike in previous years, this year not a single one passed. Thanks to grassroots activism and a growing culture that is unwilling to settle for “out of sight, out of mind”.

“Austin, Texas, may be in the heart of cattle country, but it’s also the vegan food truck capital of the world. With mobile joints, including The Vegan Yacht, The Vegan Nom, and Guac N Roll, offering up cruelty-free eats, the vegan movement in Austin really has wheels. For those with more stationary tastes, Mother’s Café & Garden dishes out a tantalizing variety of vegan delights, including tofu lasagne and banana walnut pancakes. Get your Tex-Mex on at Mr. Natural and Güero’s Taco Bar, serving up vegan queso, soy taquitos al pastor, chalupa plates, and veggie albondigas. For Texans with a sweet tooth, Thai Fresh has vegan pastries and ice creams with unique flavors such as lemongrass, tamarind, and sweet potato pie, and Sweet Ritual is a vegan ice cream parlor featuring soft-serve and hard-packed ice cream, dozens of toppings (even vegan gummy worms!), and fresh-made waffle cones dipped in house-made chocolate and smothered in toppings such as Chick-O-Stick and toasted coconut. Yee-haw!” Woot!

April –

News of the enzyme L-Carnitine goes viral when studies show the link between red meat and heart disease.

“Here’s how it works: After you ingest L-carnitine, it travels to your gut, and intestinal bacteria converts the L-carnitine into a substance called TMA, which then gets processed by the liver. The liver converts TMA into a compound that has been linked to plaque build-up in the arteries and heart disease. This conversion was most apparent in those who regularly ate red meat. Remarkably, vegans and vegetarians, even after consuming a large amount of carnitine, did not produce significant levels of TMA. It may be because they have different gut bacteria.” –Dr. Oz

May –

Environment News Service Reports – “Whereas cetaceans in general are highly intelligent and sensitive, and various scientists who have researched dolphin behavior have suggested that the unusually high intelligence; as compared to other animals means that dolphin should be seen as ‘non-human persons’ and as such should have their own specific rights and is morally unacceptable to keep them captive for entertainment purpose,” the ministry said.

June –

My boyfriend is an avid Chopped fan, so of course I was glued to the screen for this episode.

In reference to his appetizer, Iron Chef and Judge Alex Guarnaschelli is quoted as saying “As someone who does believe that eggs, cream and butter do make the world spin – I am astounded by this stock and the flavor and the richness you have achieved. I learned something from this dish.”

July –

July was the official release date of Blackfish, which started a fierce movement across America, bringing Seaworld to its knees. It has been included on the Oscars documentary shortlist, and has gotten a slew of news coverage.

More importantly it shined front and center, bringing a little animal rights to the mainstream family living room.

September –

Whether you are looking forward to buying ‘Beyond eggs’ for your next round of baking, or would rather stick with traditional flax meal and bananas, it is hard to deny that Bill Gates has some influence. I have heard his goals are ambitious, like ridding the world of polio and malaria, as well as transitioning modern society to a plant-based diet. He has financially backed vegan companies such as ‘Beyond-meat’ and ‘Beyond eggs’. He has also been leading talks across the nation on the benefits of a meatless diet. Despite some misgivings about lab-engineered food and its merits, the advocacy and support given by someone as powerful and influential as Bill Gates seems, in my opinion, to be well worth it.

Tempeh Shepherd’s Pie is a perfect winter warmer. During the colder months I like to make up a big casserole dish and eat it all day long. There is a perfect balance between the three scrumptious layers – savory mushrooms, creamy mashed potatoes and rugged tempeh with pecans.

Directions:

Tempeh layer:

Cut frozen or thawed tempeh into large cubes. In a sauté pan bring water and tamari to a boil. Place the tempeh in the pan, lower heat, and simmer uncovered for 20 minutes. If the liquid evaporates, add a little more water to the pan.

While the tempeh is simmering, sauté the onions in the oil with the thyme, coriander, and black pepper until the onions are translucent. Stir in the chopped pecans. Add the tempeh and lemon juice. Remove from heat. Crumble or mash the tempeh into the pan (a wire whisk works well for mashing).

Mashed potato layer:

Place the cubed potatoes in a saucepan and cover with lightly salted water. Bring to a boil, and then simmer the potatoes until soft. Drain, saving the hot potato water to use in the gravy. Mash the potatoes with the butter substitute and milk. Salt & Pepper to taste.

Savory Mushroom Gravy Layer:

Sauté the mushrooms, soy sauce, and black pepper in oil, stirring occasionally, until the mushrooms are tender. Add 1 1/2 cups of the potato water and bring to a boil. Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.

Now you are ready to assemble your tempeh shepherd’s pie!

Oil a 9 inch square casserole dish. Layer the tempeh mixture, then the mushroom gravy, and then the mashed potatoes. Dot the top with butter substitute and sprinkle with a touch of salt & pepper.

Tempeh vs. Tofu

In a tempeh vs. tofu showdown, tempeh is for sure the underdog. After years of neglect and vast under appreciation, tempeh is finally on its way to becoming a household staple. Tofu, on the other hand, has been our go-to for everything. From scrambled eggs to vegan ricotta, tofu has been our staple vegan protein for as long as I can remember.

As a vegan, I am always looking for new and delicious sources of protein. One of my top choices is tempeh. But how does it compare to tofu? What exactly IS tempeh? Where does it come from? How do you cook it? Let’s compare tofu and tempeh to see how these two healthy meat alternatives stand up against one another.

On Tofu

Tofu originated in China, and is made from coagulating soymilk into curds and pressing them into soft spongy blocks. The density is determined by how long the curds are pressed; the shorter the time, the softer the tofu. The process is very similar to making cheese. Tofu has almost no flavor on its own and relies on the preparer to achieve a palatable flavor and texture. This lack of flavor only adds to tofu’s extreme popularity and versatility, allowing it to be used as the perfect centerpiece for dinners or desserts.

About Tempeh

Tempeh originated in Indonesia and is made by fermenting whole soybeans into dense chewy blocks. Tempeh has a much meatier texture, and a slightly nutty flavor. In Indonesia tempeh is used as an affordable, everyday protein in family recipes; it’s only on special occasions when tempeh is substituted by actual meat, which only exemplifies tempeh’s comparable texture. Although tempeh is usually made from soybeans, soy-free varieties can be made from black-eyed peas, garbanzo, or black beans.

How do the two compare?

Tofu is extremely porous and soaks up flavors very easily, whereas tempeh needs to be marinated longer and/or in smaller pieces. Tempeh also lends itself well to being slow braised, or simmered in a flavored broth before being added to the main dish.
Both tofu and tempeh are very versatile, and have a wide array of textures and uses. Tofu can be crumbled and used as a ricotta, blended to make thick custard, cubed, fried or frozen, thawed, and shredded for a meatier texture. Tempeh in the same right can be crumbled to make a ground taco filling, shredded for a “tuna” salad, cubed and fried, or sliced into strips for faux bacon. With both, the limitations are only one’s own imagination.

Let’s Talk Protein

Tofu is made from soymilk and has a protein content of about 12 grams per 4 ounce serving. Tempeh is made from whole soybeans, and consequently its protein content is almost double that of tofu’s at 22 grams per 4 ounce serving. Both proteins have B vitamins, iron, potassium, dietary fiber, and no cholesterol.

An added benefit to tempeh is, because it’s fermented, it’s easier for the body to digest and diminishes flatulence.

Beans have oligosaccharides that are hard for the body to break down in the intestines. They are also the primary culprits in the flatulence experienced after consuming beans. Several kinds of fungus have enzymes that naturally break down the oligosaccharides, one of which is the Tempeh Spore. The fermenting process in Tempeh makes the sugars and proteins available for the body to use as fuel, thereby eliminating the excess methane in the lower intestines, and reducing flatulence.

Both Tofu and Tempeh are packed with isoflavones. These help strengthen bones, help to ease menopause symptoms in women, and reduce risk of heart disease and cancer.

Tofu will always be my go-to for desserts and cheeses. It is the base for my favorite vegan cheesecake, pumpkin pie, and makes an excellent whipped cream.
In the end, while I have a spot in my heart for both, in savory dishes, battle tempeh vs. tofu goes to tempeh purely based on texture. I couldn’t make my Italian meatballs without it, or my new favorite: Dill tuna salad.

Tempeh has proved to be a fantastic addition to my plant-based protein repertoire, and I hope you give it a chance to spark your culinary curiosity.

1. In a large saute pan (or paella pan if you have one) over medium-low heat, add a splash of vegetable stock and sweat the onion for 3-4 minutes, then add the garlic and saute for an additional 1-2 minutes.

2. Add the rinsed quinoa, and saute for another 2-3 minutes. Add the paprika, salt and pepper, stir to combine, and add 1 1/2 cups of stock. Bring to a boil, then reduce to a simmer until the quinoa is just about cooked (about 10-12 minutes).

3.While the Quinoa is cooking, in a separate pan lightly saute the Tempeh in vegetable stock with sesame seeds and garlic until tender and fragrant.

4. Add the red bell pepper strips, green beans, chickpeas, artichoke hearts and tempeh on top of the quinoa and cook for another 2-3 minutes until they are heated through.

5. Garnish with the almonds and parsley, and serve either traditionally at the table in the paella pan, or separately on a plate.

I have to say I was shocked by how good this recipe turned out. With no oil and no sugar, tempeh and quinoa paella is a very healthy dish that really packs in the flavor.

In a medium bowl, whisk together vinegar, tamari, garlic and jalapeño to make the marinade. Add bay leaf and cooled Tempeh. Cover and chill at least 2 hours or overnight.

Heat a large skillet over medium-high heat. Remove bay leaf from marinade and discard. Add
Tempeh and remaining marinade to skillet and simmer 3 to 5 minutes or until heated through. Stir in chard, cover and cook about 5 minutes more or until chard is wilted, stirring occasionally. Serve over rice or quinoa.